Vegetable Stew | Kerala Veg Stew Recipe
This vegetable stew in the Kerala style is simple to prepare, featuring a mild, fragrant, and subtly spiced blend of mixed vegetables, coconut milk, and aromatic spices. It's a well-loved dish within Kerala cuisine.
Ingredients
- 1 carrot (medium-sized), peeled and chopped or ½ cup chopped
- 1 potato (medium to large) – 150 grams, peeled and chopped or ½ cup chopped
- ½ cup green peas – fresh or frozen
- 70 to 80 grams french beans or 5 to 6 beans or ¼ cup chopped french beans
- ½ cup thinly sliced onion or 1 medium-sized onion or 1 to 2 shallots or 5 to 6 pearl onions, thinly sliced
- 3 to 4 garlic cloves (small to medium-sized) – crushed into a paste in a mortar-pestle
- 1 inch ginger – julienned
- 2 green chilies – slit
- 1.5 inch cinnamon
- 4 to 5 cloves – crushed or kept whole
- 1 teaspoon crushed black pepper
- 2 to 3 green cardamoms – crushed or kept whole (optional)
- 2 cups thin coconut milk or 2 cups water * check notes for pressure cooking the veggies with water
- 1 cup Coconut Milk (Thick)
- 12 to 15 curry leaves
- 2 tablespoons coconut oil
- salt as required
- sugar as required – optional
Instructions
- Heat coconut oil. Add the whole & crushed spices – cinnamon, cardamoms, cloves, black pepper. On low heat fry them till fragrant.
- Then add the ginger, garlic, green chilies, sliced onions and curry leaves. Sauté till the onions become translucent on low to medium-low heat. Don't brown the onions.
- Add the chopped veggies and stir to mix.
- Add thin coconut milk or water. Season with salt according to taste. Cover the pan with a lid and cook the veggies.
- The veggies should be cooked till they are fork tender.
- Lastly add the thick coconut milk. Stir well and simmer on low heat for just half a minute.For a bit of sweet taste, opt to add sugar if you prefer.
- If you want, you can also heat a few teaspoons of oil and fry curry leaves in it till crisp. Then add this curry leaves tempering from the top before serving the veg stew.
- Serve Kerala style vegetable stew with appam or steamed rice.
Notes
- * If using water instead of thin coconut milk, you can use the pressure cooker for cooking the veggies. Just add 2 cups water and pressure cook for 1 whistle on medium heat.
- Reduce the green chillies if you prefer. You can also reduce the amount of crushed black pepper.
- Feel free to add your choice of vegetables. But ensure not to add vegetables that become mushy or pasty after cooking.
Nutrition
Calories: 612kcalCarbohydrates: 60gProtein: 11gFat: 37gSaturated Fat: 34gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 682mgPotassium: 1254mgFiber: 12gSugar: 12gVitamin A: 7762IUVitamin C: 156mgCalcium: 122mgIron: 6mg
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